Jinya Ramen Bar Opens June 21 in Fairfax
Jinya Ramen Bar will open its 2,500 square-foot restaurant at 2911 District Ave., Suite 140 in Fairfax’s Mosaic District at 11 a.m. on Tuesday, June 21.
The grand opening will begin with a ribbon-cutting ceremony, a Japanese Taiko drum performance, door prizes and other activities throughout the day. In addition, the restaurant donate proceeds from opening day to INOVA Children’s Hospital in Falls Church.
Jinya currently has 12 locations in California, Las Vegas, Texas, Chicago, Atlanta and Canada. It also plans to open a D.C. location at 1336 14th St. NW beside the 7-Eleven at 14th Street and Rhode Island Avenue. The Mosaic location will be the chain’s flagship store on the East Coast.
The restaurant specializes in porky Tonkotsu ramen boasting bold flavors and a wide variety of customizable options. The broth is simmered for more than 18 hours. It offers five different broths as well as different, dares and oils along with more than 20 different toppings that diners can choose to customize their ramen.
In addition to Tonkotsu-style ramen, which has a pork broth, Jinya also serves chicken and spicy creamy vegan ramen, the “Cha Cha Cha” for garlic lovers, quinoa salads, rice bowls and tapas. The full menu is available online. The beverage program includes local craft beers, Japanese inspired cocktails, sake, wine and seasonal house-made non-alcoholic beverages.
The restaurant, designed by Los Angeles-based Ikedo Design, seats 100 people in the dining room along with nine at the bar and a 34 on an outdoor patio.
Jinya will be open from 11 a.m.-11 p.m. Monday through Thursday, 11 a.m.-midnight Friday, 10 a.m.-midnight Saturday and 10 a.m.-11 p.m. Sunday.
Knightsbridge Restaurants debut summer cocktails
The Knightsbridge Restaurant Group has unveiled new summer cocktails using seasonal ingredients and craft spirits at its District restaurants.
The Bombay Club, 815 Connecticut Ave. NW, is serving the Divya made with rosemary-infused gin, cherry liqueur and lemon soda; the Amrita with Malibu rum, apricot brandy and pineapple juice; the Chameli with Champagne, St. Germaine and a lemon twist; and the All Spice Manhattan with bourbon, sweet vermouth and bitter truth dram. The cocktails are all $12.
Rasika Penn Quarter, 633 D St. NW, is showcasing Indian-inspired summer cocktails such as the Highland Hopper made with Glenmorangie 10-year single malt, apricot liqueur, lemon and IPA; the Kerala Kollins with Absolut Elyx vodka, coconut liqueur and pineapple-sage gastrique, and the Delhi Daiquiri with Papa’s Pilar blonde rum, Kummel, ginger beer and lime juice. Cocktails are priced from $12-$14.
Bibiana Osteria-Enoteca, 1100 New York Ave. NW, has added the Amari Cup made with Averna, Fernet-Branca, lemon juice, lime juice, muddled cucumber and Amalfi lemon soda; and the Garibaldi Royale with Amaro Montenegro, “fluffy” orange juice and angostura bitters. Cocktails range from $12-$14.
The Oval Room, 800 Connecticut Ave. NW, has added six summer cocktails to its drink menu including the Garden Mule made with Bluecoat gin, thyme, lime and ginger beer; Heart of Darkness with Kraken spiced rum, Cynar, Campari, Lucano Amaro, lime and nutmeg; Just Ask with Absolut Elyx vodka, strawberry, cucumber and mint; Twist in the Tail with Korbel brandy, island spices, lime and orange; Midnight Margarita with tequila, lime, Kahlua and a cayenne salt rim; and the Imperial Oasis with Barr Hill gin, green tea, caraway, fennel, coriander and cardamom. All are priced at $12.
Ardeo+Bardeo, 3311 Connecticut Ave. NW, has added some seasonal drinks for guests to enjoy on its popular rooftop deck including the Arsonist made with Four Roses bourbon, Montelobos mezcal, habanero and lemon; the Bleu Belle with Bluecoat gin, fresh grapefruit, lemon and ginger syrup; From Russia With Love with Stoli peach vodka, St. Germain, sparkling wine and lime; Hearts of Pom with Prosecco, Tito’s vodka, pomegranate and grapefruit; and the Botanist with Hendrick’s gin, St. Elder, muddled cucumber, basil and lemon. All are $12.
701 Restaurant, 701 Pennsylvania Ave. NW, has added The Big Lebowski made with vanilla-infused vodka, house-made Kahlua, stout syrup, cream and chocolate shavings; the Mai Black Tie with spiced black strap rum, Fernet-Vallet, lime, pistachio orgeat and orange oleo-saccharum; and the Dutch Punch with house spiced-rum, apricot, orange juice, lemon and bitters. Cocktails are priced at $12 each.
Rasika West End, 1190 New Hampshire Ave. NW, has added the Ankita made with “Iced Masala Chai” vodka, Masala Chai tea and orange blossom water; the Shivani with Beefeater gin, Tania’s tonic and rosewater; the Lalitha with Sailor Jerry’s spiced rum, fresh beet juice, crème de violette and fresh lime; the Meera, a mace-infused old fashioned; and the Sonam with gin, celery juice, fresh dill and fresh lime. Cocktails are $12.
Nopa Kitchen+Bar, 800 F St. NW, is serving the 800 F & Tonic with French dry gin and house-made tonic syrup with peppermint, liquorice and clove; Tiny Bubbles with sparkling wine and pomegranate-orange flower nectar; Pennsylvania Punch with Dads Hat rye, Falernum, cranberry cocktail, pomegranate and house-made ginger beer; the Hemingway with white rum, maraschino liquor, lime juice and grapefruit; and a peach daiquiri with El Dorado white rum, peach puree, honey and lime served over crushed ice with an orchid garnish. Cocktails range from $10-$14.
Esencias Panameñas debuts weekend menu
Esencias Panameñas, 3322 Georgia Ave. NW, has introduced a Sábados de Fritanga or guilty pleasure weekend menu. It is available from 11 a.m.-midnight Saturday and from 11 a.m.-3 p.m. Sunday.
The Panamanian sampler platters — one with meat and one without — are $25 and serve two, while a la carte items are also available.
The Pa’ Picá sampler platter includes ground corn fritters, white cheese, yuca balls, twice fried green plantains, fried yuca, ground corn patties, fried chicken wingettes and fried beef. The Pa’ Picá Vegetariano vegetarian sampler platter comes with ground corn fritters, white cheese, yuca balls, twice fried green plantains, fried yuca, ground corn patties and hickory BBQ riblets.
A la carte options include hojaldres with cheese, sautéed sausage or beef strips in gravy; tortilla, fresh ground corn fritters with cheese, sautéed sausage or beef strips in gravy; empanada de maíz, fresh ground corn patties with beef, turkey or vegetarian filling; carimañolas, yuca balls; chicarrón de pollo, deep fried chicken wingettes with twice fried green plantain or yuca frita; salchicha guisada, sautéd sausage with twice fried green plantains or yuca frita; bistec pica’o, beef strips in gravy with twice fried green plantain or yuca frita; torrejitas de bacalao, codfish cakes; tamal de hoja, fresh ground corn stuffed with chicken or vegetables, olives, capers, peas and carrots wrapped in banana leaves; sopa de pata, cow’s heel soup with yuca, white yams, carrots and smoked turkey; bacalao sancochado, stewed cod fish with tomatoes, sautéed onions and sweet peppers served with white rice or twice fried green plantains; pargo entero frito, whole snapper fried with twice fried green plantains or yuca frita; and filete de corvina frita, imported corvina fish, fried with twice fried green plantains or yuca frita. The a la carte dishes are priced from $4-$19.
For dessert, diners can choose Panamanian confections such as helado casero, house-made ice cream with flavors like grape nut, rum raisin, ginger, mango or soursop; cocadas, caramelized shredded coconut in pasty shell; plantitá, sweet plantain puree in a puff pastry turnover; flan, caramel custard with flavors such as cheese or coconut; and dulce de Ron Abuelo, Panamanian Ron Abuelo rum cake. Dessert ranges from $4-$10.
Ocean City meets LeDroit Park at Royal Knights
Guest bartenders Jamie MacBain and Jo-Jo Valenzuela and guest chef Matt Baker will bring the beach to The Royal, 501 Florida Ave. NW, from 9 p.m.-1 a.m. Monday, June 13, for the restaurant’s monthly Royal Knights series.
MacBain, formerly of The Passenger, Bourbon Steak and Daikaya, and Valenzuela, from Gypsy Soul and Brine, will take guests back to Ocean City, Md., circa 1990 riffing on infamous retro beach sips. The two, who now operate Behind the Stick Consulting, will offer a homage to the most colorful, artificially-flavored cocktails like Orange Crushes, Appletinis, Miami Vices and Long Island Iced Teas inspired by the DMV’s popular nearby coastal getaway. The offerings, all priced at $8, showcase the tropical flavors of strawberry, coconut and banana in frozen rum drinks and retro punches.
The cocktail list included the Crockett & Tubbs made with gold rum, strawberry toasted coconut syrup, coconut lime foam and strawberry dust garnish; the Sexo na Praia with Cachaca,, lime, peach puree, cranberry redux and grilled peach garnish; the Who You Gonna Call? Punch with tangerine vodka. House-made ecto cooler and a house “slime” garnish; and the frozen Occam’s Razor with light and dark rum, crème de banana, crème de mure, orange and pineapple juice and grenadine garnished with mini Underberg. Others include the LeDroit Iced Tea with Peak vodka, Fords gin, Denros white rum, Cimaron tequila, Gruppo Caffo orange liqueur, High Wire southern amaro and lemon; an apple martini with Copper and Kings un-aged apple brandy, lemon, sugar and cinnamon bitters; the bottled Feisty Fido with Peak vodka, blackberry, orange liqueur, cassis, lemon and vanilla; and the Shah Sling with Fords gin, El Dorado dark rum, Copper and Kings ginger absinthe, angostura, amaretto, lime, pineapple, grenadine and orange liqueur.
Baker from the soon-to-open Gravitas in Ivy City has created several beachy eats like crispy coconut soft shell crab with “Crack” tartar sauce, New Orleans-style barbecue oyster with parmesan and Old Bay, and a poached shrimp salad with avocado mousse, shaved Napa cabbage and nuoc cham. He has also spiked a favorite childhood summer treat, offering three boozy ice pops: gin-spiked cucumber-Thai basil, mezcal-spiked rhubarb-jibiscus and rum-spiked mango-chili. Food and ice pops will range from $4-$12.
Fluorescent tanks and flip flops are encouraged, as the festive beach party will also feature blacklights and neon glassware, 90s jams, games, Jello shots and more.
Slate Wine Bar features wine and cheese festival
Slate Wine Bar + Bistro, 2404 Wisconsin Ave. NW, presents a wine and cheese festival featuring a variety of cheeses and a selection of wine flights from June 13-19.
The cheese menu includes parmesan cheese puffs ($9); fried brie with mixed berry compote ($12); goat cheese with bacon-wrapped dates ($8); an American artisan cheese plate ($24) with toasted brioche and crostini, house-made kumquat compote and spicy pecans; and a European tour cheese ($24) plate with toasted brioche, crostini, house-made fennel-honey marmalade and candied walnuts.
Wines flights include three sparkling selections ($16); four “interesting” whites ($23); four seasonal whites ($27); four rosés ($15); four “interesting” reds ($23); and four seasonal reds ($23). Combined with a cheese selection, each will pair well and offer a different experience to the palate.
The full menu and wine list is available online.
Beer, Bourbon and BBQ returns to National Harbor
The annual Beer, Bourbon and BBQ festival returns to the Plateau at National Harbor from 6-10 p.m. on Friday, June 17, and from noon-6 p.m. on Saturday, June 18, benefiting Spirit of Hope Children’s Foundation.
With more than 250 exhibits and tasting tables, festival admission includes a souvenir glass for unlimited tastings of more than 60 of craft beers and 40 bourbons. In addition, area barbecue restaurants including McCormick & Schmick’s, Hard Times Café, King’s Bacon, The Local Oyster, Mason Dixie Biscuit Co. and Maggiano’s will be on-site selling food. There will also be seminars from master distillers, brewmasters and pit masters; live music from The Risches Bluegrass Nation and The Sauce Boss; arts and crafts; and memorabilia exhibits.
There are also contests including the Stein Hold Competition, the Drink Like a Lady Competition and bacon eating. The event includes the Shrine of Swine, pulled pork from whole hogs cooked on-site every hour, a new games area with corn hole, tricycle racing and large format games like Jenga and Connect Four.
General admission is $35 in advance and $45 on-site and includes a souvenir glass. VIP Saturday admission is $59 in advance and $70 on-site and includes access to a VIP area and two additional hours. And the special Friday night session is $49 in advance and $59 on-site. Designated drivers are $29 and children 12 and younger are free.
Pearl Dive Oyster Palace hosts crawfish boil
Pearl Dive Oyster Palace, 1612 14th St. NW, will host a second crawfish boil to close out the season from noon-2 p.m. and 2:30-4:30 p.m. on Saturday, June 18.
The boil will include traditional Louisiana-style crawfish accompanied by Southern sides including corn on the cob, roasted red potatoes, house-smoked sausage, coleslaw, fritters and potato salad. Guests will also be treated to dishes like roasted gator and Pearl Dive’s Addie’s rolls stuffed with barbecue pork. Beverage options for those with a drink-inclusive ticket will include Abita Amber, Hurricanes and house wine pours. For dessert, there will be a build-your-own s’mores station.
Tickets are $50 per person or $70 including drinks.
Central serves Father’s Day brunch and dinner
Central, 1001 Pennsylvania Ave. NW, is serving is servng a prix fixe three-course Father’s Day brunch for $45 with $15 bottomless cocktails including Bloody Marys, mimosas and bellinis from 11 a.m.-2 p.m. on Sunday, June 19.
The first course includings a choice of tartare of filet mignon with a crostini; frisee salad with bacon and a poached egg; goat cheese Caesar salad; yellow tomato gazpacho with burrata; or pancakes topped with strawberries, whipped cream and chocolate sauce. The second course includes a choice of filet mignon with a fried egg, asparagus and hollandaise sauce; duck leg confit with roasted potatoes, mixed greens and peppercorn sauce; a fried chicken sandwich with roasted potatoes; smoked salmon benedict; or saffron risotto primavera. For dessert, choose from chocolate lava cake cheesecake with fresh raspberries; lemon eggceptional with coconut sorbet or an ice cream sundae and petit fours. Children 12 and under may order from the a la cart brunch menu.
Central will also open for Father’s Day dinner from 5-9:30 p.m. serving its regular bistro fare.